September 17, 2007

I had never had a fresh cider doughnut until I met Nena and she first took me to this farm/market/cafe for the first time. But boy oh boy, I love these things.

Tender. Gently spiced. Cakey and moist. Sprinkled with sugar. I could eat them by the dozen. Luckily, Nena is aware of my affection and only buys me one or two most of the time...otherwise I'd end up with Homer Simpson's build.

Nena was upstate this weekend with Jackson and brought a few back to Long Island for me. They are gone. Never stood a chance.

These doughnuts are worth seeking out, especially now that harvest time is upon us here on the East Coast.

Note to Oenophilus - Donuts are practically banned in Sonoma County. A guy I know named Mark gave it a shot at making gourmet ones with high quality ingredients - think he last 6 months. (They were available at Oliver's and a few other places.)

this is going to sound weird, but here goes.
This is how I like to eat cider donuts.
First, buy a few.
Second, allow them to get ever so stale.
Third, cut them down the middle as you would a bagel.
Fourth, toast them in a toaster oven for a few seconds so the sugar gets a little melty.
Five, snarf them down with a cold glass of locally made cider.
Deeeeeeeeelicious!